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I have the extra time and the meat is on point with a great bark. I don't wrap them until I cooler them so I'm going to ride it out and see how it goes.

If possible you should leave it whole and reheat it whole. That will keep the moisture that is left inside. Then just put it in the oven or on his smoker at 250 for an hour or so and boom your good to go

I believe so. Hopefully it can come off around 2 and cooler for 2-3 hours.

Did you figure it out. I normally lower the temperature for 2-3 hours with a water pan under it with some apple juice to keep the moisture. However this 19 lb packer has been on since 5 yesterday and I am fighting the stall now

Alright 16 hours in the books and still in the stall at 159-165 depending on the probe location. Been here for two hours so hopefully it will be coming out soon.

Here we go with the update from 11 hours into the cook. I took this photo about 10 min before updating my posts. The internal temp is around 155 so we are starting to move up. I am going to keep it at 215-225 for another 4-5 hours and kick it up a bit if needed.

Ok so here we go with last nights updates, below is the 6 hours at 210 degrees. This is 11:30 pm CST

I agree it was a very clean cut and I did not have to do much trimming. I will post the 6 hour mark photo in 4 hours. Already thinking about enjoying it haha

Just put it on the smoker. Can I document this by video? I will try and hope I don't violate any terms

Alright here it is after a short time it came in at just under 17.5 lbs so with some basic math I am thinking a 20 hour cook should do the the trick with 1-3 hours in the cooler if it gets done early. That said if it takes longer I have those same 1-3 hours to let it go low and slow until its...

Alright here we go with my first post, I have been smoking brisket for a few years now and normally do 7-10 a year. Today I will be starting my 19 lb packer for dinner tomorrow night. I will be posting photos along the way of my process from trim to smoke to finish. If you have any advice or...

Good morning everyone, huge fan of this forum and finally decided to subscribe and post. I am 26 and spent 4 years in the military where I learned to grill. Then I moved to Texas where I taught myself to smoke meat. Now I do 7-10 briskest a year, and smoke some sort of meat almost every week. I...